Jamaican Pumpkin Beef soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 299.2
  • Total Fat: 5.4 g
  • Cholesterol: 50.1 mg
  • Sodium: 1,456.8 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 20.2 g

View full nutritional breakdown of Jamaican Pumpkin Beef soup calories by ingredient
Report Inappropriate Recipe

Submitted by: JAMAICADOC

Number of Servings: 6


    2 qt. water
    1 lb. soup bones or stewing beef cubed
    1/2 lb. carrots, cubed
    1/4 lb. turnips, cubed
    1 lb. CARIBBEAN pumpkin, ( or butternut squash) cubed
    1 sprig thyme
    2 stalks escallion
    1 tablespoon salt


    2 cups flour
    1.5 teaspoon salt
    1/2 cup cold water



Boil soup bones in 2 qts. water (about 30 minutes in pressure cooker).
Cut up vegetables, and potatoes and add with seasonings to soup.
Dumplings may be added if desired.
Once it starts to boil, simmer uncovered until cooked and soup is of a medium consistency.
Serves 6

Sift the flour, 1 TSP salt together into a large mixing bowl. Add water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency.
On a lightly floured surface, knead the dough well, for about five minutes.
Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across. For spinners roll the pieces between your palms into a pen shape. DROP INTO THE BOILING SOUP TO COOK.

Number of Servings: 6

Recipe submitted by SparkPeople user JAMAICADOC.


Rate This Recipe